| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Grains, Low fat, Salads, Vegetables | 4 | servings | |
INGREDIENTS
| 2 | c | Cooked brown rice |
| 1/2 | c | Shredded carrots |
| 1/2 | c | Zucchini; whole, shredded |
| 2 | tb | Finely chopped onion |
| 1/4 | c | Lemon juice |
| 4 | ts | Vegetable oil |
| 1 | tb | Dried parsley; flakes |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Salt |
| Pepper; to taste |
INSTRUCTIONS
1. In a medium bowl, combine cooked rice, carrots, zucchini, and onion. Toss to combine. 2. In a small bowl, combine remaining ingredients. Pour over rice mixture. Chill several hours. Mix before serving. Serve as a filling lunch or as a side dish for dinner. Makes 4 servings. Each serving provides 1 bread, 1/2 vegetable, and 1 fat. Serving Ideas : Serve on a bed of fresh spinach. NOTES : Formatted in MasterCook 4 by Ellen Pickett <[email protected]> 1999-July-6. Posted to Eat-lf by <[email protected]> 1999-August-30. Recipe by: B. Hinman & M. Snyder, Lean and Luscious, p. 47 Posted to EAT-LF Digest by "Ellen Pickett" <[email protected]> on Aug 30, 1999, converted by MM_Buster v2.0l.
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